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LETTUCE - Sweet and Crunchy Garden Salad with Mandarin Oranges
Nb persons: 6
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Sweet and Crunchy Garden Salad Recipe courtesy Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood Serves: Ingredients | |
1 cup | sliced or slivered almonds |
1/2 cup | sugar |
1 head | iceberg lettuce, rinsed |
1 head | romaine lettuce, rinsed |
1 cup | vegetable oil |
1/4 cup | red wine vinegar |
1 tablespoon | chopped fresh parsley |
1 teaspoon | salt |
Dash | black pepper |
Dash | cayenne |
3 | green onion,, (scallion) tops, thinly sliced |
One 22-ounce can | mandarin oranges, drained and chilled |
Directions
Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.
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